Preparation Time 10 minutes
Cooking Time 15 minutes
500 g beef or veal mince
2 cloves garlic, crushed
1 small onion, finely chopped
1 egg, lightly beaten
⅓ cup dried breadcrumbs
1 tbsp chopped parsley
1 tbsp dried oregano
1 tbsp dried basil
pasta and tomato pasta sauce, salad or vegetables to serve
- Preheat oven to 180ºC. Place the beef mince, garlic, onion, egg, breadcrumbs, herbs and a little salt and pepper in a large bowl. Using your hand bring the mixture together and knead lightly until combined.
- Shape mixture into about 24 small meatballs. Spray or brush the meatballs lightly with oil.
Line a large baking tray with baking paper. Place meatballs in a single layer on the tray.
- Cook for 10-15 minutes or until meatballs are browned and cooked through. Serve meatballs with pasta and tomato pasta sauce, or salad or vegetables.
- Meatballs, rissoles and burgers should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
- Freeze mince you don’t intend to use. Uncooked mince can be frozen for 2-3 months. Rather than freezing loose mince in roundish shape as bought from the butcher lay it out flat to freeze. This is important as it allows the mince to freeze evenly and it allows the mince to thaw evenly. Cooked mince dishes can also be frozen for later use.
- Thaw frozen mince (and any meat) in the fridge, on the lowest shelf below and or away from any ready to eat food. And only thaw in the microwave if using the mince immediately thereafter.